The Department of Animal Science conducts the Introductory HACCP Course for meat and poultry establishments as well as other food companies. The course curriculum provides hands-on training in developing a HACCP program. This two-day course includes specific examples and small working group sessions to provide participants with a working knowledge of HACCP and enable them to incorporate HACCP principles in their own facilities.
Course instructors continuously update their materials to provide the latest information in government policy. Texas A&M University’s Department of Animal Science is accredited by the International HACCP Alliance, whose mission is to provide standardized HACCP training for the industry and to implement farm to table HACCP systems. Instructors will also discuss current regulatory issues that impact an establishment’s food safety system.
Kerri B. Gehring
Jeffrey W. Savell
March 9-10, 2016
August 31-September 1, 2016
November 30-December 1, 2016
For more information, contact Tiffany Walsingham at 979-862-3642 or at email@example.com.
Beyond Basics: HACCP Plan Improvement Workshop